How to Bake with Fruit

Here are some tips for adding fresh fruit to cake batter:

Minette recommends –

  • Before adding fruit to the batter, examine fruit and use only the unblemished fruit.
  • Berries such as blueberries, blackberries, strawberries can be washed and rinsed prior to using.  Leave berries whole is possible to prevent juice from the fruit from bleeding into the batter.
  • Strawberries can be diced and laid on paper towels to absorb some of the moisture prior to adding to the cake batter.
  • Dust fruit with a LIGHT coat of flour prior to adding to batter.  This helps prevent the fruit from falling to the bottom of the pan during cooking.  Works with nuts and chocolate chips as well.
  • Gently fold fruit into the batter before adding batter to cake pans.
  1. Meghan says:

    I’m curious how much fruit to add? I spent 3+ months developing a white cake batter and have been wanting to experiment adding fruit but was worried the cake would be too heavy with fruit to rise.

    • donnavb@gmail.com says:

      It really depends on the type and amount of batter your recipe makes. With a thicker batter such as pound cake, you can add more fruit, a thinner batter you would want to use less fruit. Typically I start with 1/2 cup of fruit. If the recipe makes a lot of batter, I might add more.

  2. Huascar says:

    Thank you for always being so kind and share your knowledge with us ❤️ God bless you, your business and your family.

  3. Dora says:

    Thank you for sharing your knowledge with others.

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